For the Pink Guava Ganache: |
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4 oz. The Perfect Purée Pink Guava Puree, thawed |
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1 oz. lime |
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2 oz. cream |
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1 oz. glucose |
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11 oz. white chocolate |
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1 oz. butter, softened |
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Method for the Pink Guava Ganache: |
1. |
Cook down puree until reduced by half. |
2. |
Add lime juice to puree. |
3. |
Combine cream and glucose, bring to a simmer. |
4. |
Add reduced puree and lime to cream/glucose mixture. |
5. |
Pour over chocolate, gently stirring to incorporate. |
6. |
Add butter, continuing to stir with an immersion blender. |
7. |
Allow to cool before piping into shells. |
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For the Key Lime Curd: |
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3/4 cup The Perfect Purée Key Lime Concentrate, thawed |
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1 cup sugar |
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1/4 cup butter |
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1 tbsp. lime zest |
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2 eggs, beaten |
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Method for the Key Lime Curd: |
1. |
Place sugar, butter, Key Lime Concentrate and lime zest on top of double boiler, over medium-high heat until butter melts. |
2. |
Mix 2 tbsp. hot lime mixture into eggs, stirring. |
3. |
Reduce heat, whisk egg mixture into lime mixture, stirring constantly. Cook over double boiler until thickens, 25-30 minutes. |
4. |
Cover with plastic, touching the curd, and cool. |
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To Assemble: |
1. |
Paint or airbrush polycarbonate mold. |
2. |
Using tempered chocolate, line the molds with a thin layer of chocolate and allow to set up. |
3. |
Pipe in a dollop of cooled lime curd into the top of the mold. |
4. |
Gently pipe in Pink Guava ganache, taking care not to disperse the curd too much. |
5. |
Seal molds with tempered chocolate. |